Easy Summer Strawberry Whipped Cream Cake
Fresh strawberries, cooling whipped cream, and a buttery vanilla cake! Once the cake is baked, this dessert only takes 5 minutes to assemble.
Servings: 8 slices
Equipment
- Mixing Bowl
- Mixer
- 9x13 cake pan
Ingredients
- 1 box white or vanilla cake mix
- 2 cups fresh strawberries
- 1 tub whipped topping
Or for homemade whipped cream
- 2 cups heavy whipping cream
- ΒΌ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the cake as per instructions on the box.
- Pour into a greased 9x13 pan and bake using the baking instructions on the box.
- If making homemade whipped cream: In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using a mixer, whip the cream mixture on medium-high speed until stiff peaks form.
- Once the cakes are completely cooled, cut the 9x13 into two layers down the long side. Place one layer on a serving plate or cake stand. Spread a generous layer of whipped cream over the top of the bottom cake layer. Arrange a layer of sliced strawberries over the whipped cream. Place the second cake layer on top and gently press down to secure.
- Frost the top and sides of the cake with the remaining whipped cream. Garnish with additional sliced strawberries and whole strawberries if desired.
- Refrigerate the cake for at least 1 hour before serving.
Notes
Optional: You can also make this recipe using 2 round cake pans instead of a 9x13.